Smoke Stack on Broughton Street, in the heart of Edinburgh city centre, believes in cooking the best-quality produce quickly and simply. All the meat served here comes from John Gilmours in the Scottish Borders and is prepared on the premises according to the diner's preference.
 
The restaurant's speciality 8 oz rump steak is trimmed in a 'Boston-cut' and almost fat-free while the 10 oz rib eye is described as 'the cut with the most flavour and could be a little fatty for some'. Other options include the lean fillet steak, perfect cooked rare, or as part of a classic surf and turf with king prawns and mussels in sun-dried tomato and cream sauce. Other main course options include chicken supreme, blackened salmon and fish and chips. Smoke stack also offers a range of salads and sandwiches, including peppered steak salad, chef's omelette and club sandwich, while dessert of banoffie pie, hot sticky toffee pudding or chocolate brownie ends the meal pleasantly.

The drinks menu offers white and red wines from around the world, a range of beers, lagers and spirits which complement the food perfectly.